How to make Chickoo Walnut Kulfi with Salted Caramel Sauce -
Chickoo and walnuts add a wonderful flavour and texture to this ice cream and the salted caramel sauce is an added attraction
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Sapodilla (chickoo), Walnuts (अखरोट)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Strawberry Souffle Thai Coconut Caramel Custard Fruit Bread Pudding Quick Gajjak
Chickoo Walnut Kulfi with Salted Caramel Sauce Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Chickoo Walnut Kulfi with Salted Caramel Sauce Recipe
Sapodilla (chickoo) , quartered, seeded and pureed with skin 5-6
Walnuts , chopped 1/4 cup
Whole fat milk 2 litres
Milk powder 2-3 tablespoons
Green cardamom powder 1/2 teaspoon
Khoya , grated 1 cup
Sweet condensed milk 3/4 cup
Salted caramel sauce
Salt 1 pinch
Sugar 1/4 cup
Fresh cream 3/4 cup
Butter 1 tablespoon
Method
Step 1
Heat milk in a deep non-stick pan. Once it comes to a boil, reduce heat and simmer, stirring continuously, till it reduces to half its original volume. Scrape the sides of pan and put it back into the pan.
Step 2
Grind walnuts to a fine powder.
Step 3
Take milk powder in a bowl, add 4 tbsps of hot milk and mix well. Add this mixture to the simmering milk and mix. Add green cardamom powder and khoya and mix well. Continue to simmer till the mixture thickens. Switch the heat off, transfer the mixture into a bowl and set aside to cool down to room temperature.
Step 4
Add condensed milk and walnut powder to the milk mixture and mix well. Add sapodilla puree and mix well. Transfer into a tall jug.
Step 5
Pour the mixture into metal kulfi moulds till they are ¾ full. Cover them with their lids and keep the moulds in the freezer for 2 hours or till semi set. Now insert sticks into kulfi mixture and keep them in the freezer again till completely set.
Step 6
To prepare salted caramel sauce, heat a non-stick pan, add sugar and caramelize it on low heat.
Step 7
Gradually add cream and whisk continuously so that no lumps are formed. Add salt and mix well. Remove from heat. Add butter and whisk again.
Step 8
Demould the kulfis, place them in individual serving bowls and serve with salted caramel sauce.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
